Papaya-Pineapple Kebabs with Golden Caramel Sauce

recipe

Yield:

6 servings (serving size: 1 kebab and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 177
Caloriesfromfat 3 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 44.4 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 14 mg
Calcium 48 mg

Ingredients

3 cups cubed peeled papaya, divided
1/4 cup fresh lime juice
2 tablespoons dark rum
2 teaspoons vanilla extract
1 cup water
3/4 cup grated piloncillo or firmly packed brown sugar
3 whole cloves
1 (4-inch) cinnamon stick
3 cups cubed pineapple
Vegetable cooking spray

Preparation

Place 3/4 cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside.

Combine water, piloncillo, cloves, and cinnamon in a medium saucepan; cook over medium heat 13 minutes. Increase heat to medium-high, and cook an additional 10 minutes or until the consistency of thin syrup (do not stir). Remove from heat; let stand 1 minute. Discard cloves and cinnamon stick. Carefully stir in pureed papaya mixture. Pour sauce into a bowl; set aside.

Thread remaining papaya cubes and pineapple cubes alternately onto each of 6 (10-inch) skewers. Place skewers on broiler pan coated with cooking spray; broil 8 minutes or until lightly browned, basting occasionally with caramel sauce. Serve kebabs with remaining sauce.

Jan Weimer,

Cooking Light

May 1996
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